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Raspberry & White Chocolate CheesecakeĀ 

cheese cakes Jul 21, 2019
 

This could possibly be the best cheesecake ever - and have your guests asking for more! 

You don’t need to bake it, super fast and super easy. It tastes so light and creamy with a hint of raspberries and white chocolate finished with stunning mirror glaze

I’m such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking.

Make this for someone special on Valentines Day or any other special occasion!  

Ingredients

Cheesecake

  • 4-6 biscuits  
  • 100 grams of white chocolate
  • 140 ml of double cream or whipping cream
  • 30 gr of icing sugar
  • 100 grams soft cheese (full-fat, such as Philadelphia)
  • 125 grams mascarpone cheese
  • 100 grams raspberries

Mirror Glaze

  • 150 gr glucose syrup
  • 150 gr granulated sugar
  • 75 gr Water
  • 10-12 gr gelatine + 75 gr Water for gelatin
  • 100 gr condensed milk
  • 150 gr white chocolate
  • Food colouring of your choice (black and orange)
  • 1 tsp of titanium dioxide ( optional)

Directions

Step 1 : Make your cheesecake. In a bowl, add your cream cheese and mascarpone cheese. Then add icing sugar, vanilla extract and mix everything until smooth.

Whisk your heavy/double cream until soft peaks with sugar and mix together with the cream cheese. Add melted white chocolate and mix again.

Step 2 : Divide the mixture into two bowls.

Step 3 : Then add fresh or frozen raspberries into one bowl and mix everything. Add red food colouring if you wish to get a pink colour.

Step 4 : To assemble, take your silicon mould. Start with white chocolate cheesecake, press it down and place in a freezer for 30 min. Then add 1 tsp of raspberry jam and top it up with raspberry cheesecake.

Step 5 : Then add more white chocolate cheesecake. Press it down so its filled up. Using a spatula get rid of any excess. Then add crushed cookies on top and press inside.

Step 6 : Place your cheesecake bombes into the freezer for at least 6 hours or best overnight.

Step 7: Make your mirror glaze, let it cool to the right temperature and pour over each cheesecake bombe. Decorate the way you like and place them back into the fridge for at least 30 min to defrost completely before eating. Enjoy!

Text, photo, video and recipes: Alla Driksne

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